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Monday, November 26, 2012

Masoor Dal/Split Red Lentils

Masoor Dal or Split Red Lentils is one of my favorite dals, it has a nice flavor when cooked. Just with the basic tadka or seasoning this dal tastes great, I would say a beginner's recipe, that nobody can go wrong with. But it tastes really good and is a great combination with both rotis and rice or even have it as a soup..Need To Have

Masoor Dal Or split Red Lentils - 1 cup

Onion - 1 medium chopped

Tomato - 1 large chopped

Garlic - 4 cloves chopped

Grated Ginger - 1 tablespoon

Turmeric Powder - 1/2 teaspoon

Red Chilly Powder - 1 teaspoon

Coriander Powder - 1 teaspoon

Garam Masala Powder - 1/2 teaspoon

Cumin Seeds - 1 teaspoon

Cloves - 2

Salt - to taste

Method
Pressure cook the masoor dal along with the turmeric powder ( about 1/2 time to cook parboiled rice, about 7 minutes).

Heat the oil, add the cumin seeds and the cloves, when it starts sizzling, add the onions, garlic and ginger. Saute till the onion turns pink and the garlic turns golden, now add the tomatoes, salt, chilly and coriander powders.

Saute till the tomatoes turn mushy, for about 5 minutes, sprinkling water in between if it sticks to the pan. Now add the cooked dal, some water and the garam masala, simmer for another 5 minutes on low heat. Remove and serve warm with rice or rotis.

Note
If you add a lot of oil in the beginning, then you won't have to sprinkle water while sauteing the tomatoes, have to do it till it turns mushy and oil leaves on the side and starts floating.
The final consistency of the dal is that of thick porridge, add water accordingly, if you want thinner soup like consistency, then add more water.

This recipe looks delicious (as does your picture). A friend just gave me bags and bags of lentils and I think I'll get to use this recipe this week. I hopped over from Asmita's blog, and I am glad I did. I look forward to reading more.